1 pound of shrimp, peeled and deveined
1 shallot, minced
2 cloves garlic, minced
2 serrano chilies, seeded and finely chopped
4 scallions, thinly sliced
1/2 cup of fresh cilantro, chopped
1/2 cup of parsley, chopped
2 tbsp. honey
1/2 cup water
1/8 tsp. freshly ground black pepper
1 cup fresh lime juice
1/4 tsp. salt (optional)
1/2 cup olive oil
1. Place cleaned shrimp in a small bowl and refrigerate.
2. Combine shallots, garlic, chilies, scallions, cilantro, parsley, honey, water, and pepper in a medium mixing bowl. In another medium bowl, combine lime juice and salt, and slowly whisk in olive oil. Add lime-oil mixture over shrimp, and refrigerate 1 hour before grilling.
3. Light the grill.
4. Remove shrimp from refrigerator and drain for 5 minutes before grilling. Thread 5 to 6 shrimp on a wooden or metal kabob stick. Make sure grill is clean and hot. Place shrimp on grill and cook about 2 to 3 minutes on each side. Serve.